Grilled Squash And Artichoke Salad Recipes

GRILLED SQUASH AND ARTICHOKE SALAD

Steps:

• Toss all ingredients except Parsley in a large bowl.
• Chill at least 30 minutes.
• Toss again then serve, garnishing each portion with chopped, fresh parsley if desired.
• Can be served as is, on a bed of lettuce, or in a sandwich or wrap.
• Note: Grilled eggplant or green tomatoes can be substituted for some or all of the squash but the flavor may overwhelm the dish and require adjustments to the seasoning.

GRILLED SUMMER SQUASH (EASY!)

Steps:

• Preheat the grill w/all burners on high for 10 minutes (lid down).
• Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
• Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
• Turn the squash as needed.
• Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
• Enjoy!

GRILLED SUMMER SQUASH BRUSCHETTA

Steps:

• Preheat broiler. Line baking sheet with foil; arrange zucchini and squash in a single layer and brush with dressing.
• Broil 4 inches from heat, turning after 4-5 minutes and brushing with dressing after turning, until golden brown, 8-10 minutes.
• Place bread on baking sheet and broil until toasted on both sides.
• Arrange arugula on toasts; brush with dressing.
• Top with alternating slices of both kinds of squash and the cheese.